Recipes

The weather here today is beautiful!  Sunny and temps in the 50’s.  OOPS!!  Sorry……  But really, the rain has ‘cleaned’ the sky and I can actually see the mountains!!  I wish it would stay like this.
 
Our small dinner party was a BIG success!!  So I will post the recipes here.
 

Say ‘Oui’ to Beef Burgundy

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Boeuf Bourguignon is a classic French dish, both hearty and elegant when served over mashed potatoes or thick egg noodles or with a crusty baguette to sop up the flavorful sauce. Maybe you’ve shied away from making it because it sounds difficult (heaven knows I did), but fancy French dishes are often easier to prepare than they sound.
“Boeuf Bourguignon” essentially translates to “Beef Burgundy,” or beef cooked with Burgundy wine. This French stew can be a great intro to cooking with wine.
Classically, the dish starts on the stove and finishes in the oven, but you can skip the oven and continue the braising process on the stovetop. Use a heavy-bottomed pot if you have one, and when it’s in the home-stretch simmer, turn the burner as low as it can go without the flame flickering. The stew will braise slowly, resulting in a home filled with the sweet aroma of wine and fork-tender chunks of beef.
Most braising recipes call for a sturdy cut of meat that can withstand low and slow cooking without turning into mush. Cuts like beef chuck and stew meat work well because they contain a lot of collagen, a strong connective tissue that eventually melts down into a gelatin. The result is soft, buttery meat you can pull apart with your hands (or fork).
While you’re cooking, you can actually see this process for yourself: In the initial cooking stages, the meat cubes seem to seize up, and it becomes difficult to jab them with a fork. But as time passes and the collagen melts away, the beef becomes softer, taking on the flavors of the wine, until finally you are left with meat that falls apart and is a delight to eat.
Before cutting beef into cubes, trim excess fat, paying close attention to the silvery, thick membrane that may be present on top of the chuck roast. This is inedible. To remove it, run your knife under the silver skin and peel it back from the roast.
There are differing opinions on what quality of wine to use while cooking. Some cooks believe that you can use a bottle of Two-Buck Chuck and the stew will be just as flavorful as if you had used a high-end wine. And then there are some who swear by cooking with the latter.
I’ve always adhered to this rule: If it’s a wine you wouldn’t drink, don’t use it to cook. So if you’ve been known to toss back a glass of Two-Buck Chuck without flinching, then you will be fine using it in your dish. Always use a wine you enjoy drinking.
In this recipe, you can also substitute other dry red wines for red Burgundy (pinot noir).
This recipe is simple: You finish the initial preparation, then dump everything into a pot and let the heat do the work. A bonus: Boeuf Bourguignon is more flavorful the next day (the sitting time allows the flavors to meld) so it’s a great do-ahead dish for a dinner party.

BOEUF BOURGUIGNON (BEEF BURGUNDY)

Yield: 2 to 3 servings (can be doubled)
2 pounds beef chuck, cut into 1 1/2- to 2-inch cubes
1/4 cup flour
3 strips thick-cut bacon, chopped
1 tablespoon olive oil
1/2 cup onion, minced
1/4 cup carrot, minced
1/4 cup celery, minced
1 garlic clove, minced
1/2 pound mushrooms, sliced
1 1/2 cups beef broth or stock
1 1/2 cups red Burgundy wine
1 bay leaf
1/2 teaspoon dried thyme
1 cup (or more) frozen pearl onions
Salt and pepper, to taste.
Procedure:
1. Place beef cubes and flour into large plastic bag. Shake bag to coat beef cubes with flour. Set aside.
2. In a 3- or 4-quart pot over medium-high heat, fry chopped bacon in olive oil until crisp. Remove bacon with slotted spoon and set aside on a paper towel.
3. Remove beef cubes from plastic bag and shake off excess flour. Using the same pot as bacon, brown beef cubes in batches. Remove from pot and set aside with bacon.
4. Add onion, carrot, celery and garlic to pot. Cook for about a minute. Add mushrooms and cook for 4 to 5 minutes more, or until mushrooms begin to brown and shrink.
5. Slowly stir in beef broth and wine, using a wooden spoon to scrape fond (those brown bits) off bottom of pan. Add bay leaf, thyme, cooked bacon and browned beef. Beef should be covered by liquid. If it isn’t, you can add a bit more wine.
6. Bring pot to boil and reduce heat to low. Cover and simmer for 2 to 2 1/2 hours, stirring occasionally.
7. Remove lid from pot and add frozen pearl onions. Turn up heat to medium and cook for an additional 30 minutes uncovered, stirring occasionally, to heat pearl onions through and to thicken liquid (see cook’s note). Season with salt and pepper. Remove and discard bay leaf. Serve hot.
Cook’s note: At this stage, you can cook the stew for longer than 30 minutes to achieve desired liquid thickness. Generally, the stew is done when the liquid is nappe, or when it leaves a thin coating on the back of a spoon.
 
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White And Dark Chocolate Bread Pudding With Irish Cream
 
Sauce

  • 2 cups whipping cream
  • 6 tablespoons Irish cream liqueur
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • 2 teaspoons water

Bread pudding

  • 14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
  • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 6 ounces imported white chocolate, chopped
  • 4 large eggs
  • 1/2 cup plus 4 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 cups whipping cream
  • 1/2 cup whole milk

  • Nonstick vegetable oil spray

Preparation

For sauce:
Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

For bread pudding:
Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.

Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.

Drizzle bread pudding with sauce and serve warm.

 
This was SOOO good!!  Both were!
 
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A thought I had this morning when I woke up:  Ummm…. Never mind.  Maybe later.
 
Have a GREAT week and try those recipes.
 
PS:  I finally found someone who refused to have his picture taken!  It was Billy, my homeless friend!!  He is now asking for $300,000!!!!  LOL!!  But I did get his bike. 
 
But fear not…  This is NOT over yet!!  Bwahahaha!!   I might have to sneak up on him!!
 
 
Oh yeah!!  My ‘week early’ SuperBowl prediction!  (drum roll)  Cardinals 26  Steelers 21.  Something about underdogs winning SuperBowls….
 
 
 
 
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9 Responses to Recipes

  1. Joe says:

    You’re always generous Bob! Nice recipes but could you make it and bring it on over instead? LOL! Glad you can see the mountains…nothing like seeing the mountains for me either…it always brings sunshine to my soul. Have a great one bud!

  2. Beth says:

    Thanks for the recipes Bob. They sound delicious!!

  3. CAROL says:

    HOLY MOLY I would love to see the cardinals win too.. just because… I sure hope it is not a one sided game.. I would just hate that!I will be wearing the red and white that day just for luck! Take care )

  4. Stephanie says:

    The recipes sound wonderful! Well the Beef Burgundy one anyways. I’m not a great bread pudding fan. I’m going to make the BB one though… for sure! Ummm Cardinals??? What sport is that? LMAO BIG HUGS, Steph

  5. Sue says:

    I KNOW you will prevail and sneak a peek at Billy. YOur mission, should you accept it is to….This message will not self destruct, though. Hoping your score prediction is right on!!!

  6. Jude says:

    You have GOT to stop taunting us with those warm temperatures!! And yes, 50 is warm when you’ve got windchills in the minus 40s!!! LOLThose recipes sound like a bit too much work for this mom…..somehow I’m not sure my kids would enjoy me "experimenting" again! LOLHope you’re having a good week 🙂

  7. Jude says:

    On second thought….do I have to use my Bailey’s in that recipe?? :sLMAO

  8. jannaj says:

    Hi, haven’t been here in a while. Enjoying catching up on your blog. Great recipes. I like to make Beef Bourguignon, and I also love to make Chicken Marsala. Those are my two "cooking with wine" favs. The Marsala is one of my fav meals, and it’s cheap and easy but tastes like a million bucks. Great for company. (or just me) I want to make the choc/white bread pudding! hugs to you, jan

  9. John says:

    I Like your Prediction, because i was born in Phoenix, Arizona, BUT, I Grew up in Oregon, Still would like to see my Birth State Win!!!JohnPS. I really hope that you are right on this, because everybody is saying that Steelers are going to win!

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